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Development and optimization of cultured goat cream butter
Author(s) -
Rodríguez Alicia,
Bunger Andrea,
Castro Eduardo,
Sousa Isabel,
Empis Jose
Publication year - 2003
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-003-0808-8
Subject(s) - lactic acid , food science , spreadability , flavor , fermentation , lactose , chemistry , mesophile , central composite design , response surface methodology , chromatography , biology , bacteria , genetics
A central composite design 2 2 +star based on response surface methodology was used for development and optimization of a cultured goat cream butter formulation (cultured). The goat milk cream was inoculated with freeze‐dried mesophilic aromatic lactic cultures and showed an increase in acidity and a aromatic lactic cultures and showed an increase in acidity and a decrease in lactose content when the concentration of lactic cultures was increased. An optimized temperature of 28°C was chosen for fast acid production in the goat milk cream. The lactic culture concentration significantly affected flavor, sensory texture, and overall quality, but the fermentation process were an inoculum dosage of 8.8 U/100 L and a fermentation time of 7 h at 28°C. This cultured formulation achieved optimal sensory quality in the attributes appearance, flavor, texture, and overall quality. At refrigerator temperature (4°C) the cultured formulation behaved as a solid and lacked spreadability, whereas it had ideal spreadability at 15°C when the solid fat content (SFC) was around 18.0%. At room temperature (18–25°C) the SFC was between 11 and 8%, respectively.